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Jerk Chicken
January 2, 2021
: 7
: 20 min
: Easy
I love jerk chicken. I love the intensity of the flavors and the fact that I get to use my cast-iron skillet. I learned to make this recipe on the first tugboat I worked on because it was the captain's favorite meal.This marinade is easy and the variations are limitless. You can kick up the heat by throwing in some cayenne or habanero, sweeten the marinade by adding a dash of brown sugar, or even add some smokiness by adding liquid smoke. You can use any part of the chicken but dark meat is best for this recipe. You can also broil, grill, or use the cast-iron skillet. Try it out and let me know what variations you like.
Ingredients
- 3 tablespoons Caribbean Jerk Seasoning
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 2 1/2 pounds bone-in chicken parts
Directions
- Step 1 Mix the marinade ingredients together in a large bowl.
- Step 2 Prepare the chicken the way you prefer it ( bone in or out, skinless, etc.)
- Step 3 Submerge the chicken in the marinade, cover the bowl and refrigerate 30 minutes up to two hours.
- Step 4 Serve with grilled pineapple, plantains, yellow rice or any combination. Happy Eats!
